Why This Recipe Is a Keeper
Before we dive into the method, here is why this chicken and noodles will become a family favorite.
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Only 5 ingredients. Chicken, butter, soup, broth, noodles.
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No pre-cooking. Everything goes into the slow cooker raw.
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Set it and forget it. The slow cooker does the work.
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All-in-one meal. Protein, carbs, and sauce in one pot.
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Crowd-pleasing. Creamy, buttery, and satisfying.
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Budget-friendly. Chicken and noodles are inexpensive.
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Great for leftovers. Tastes even better the next day.
Ingredients
Servings: 6
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2 pounds boneless, skinless chicken breasts
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1 stick (1/2 cup) unsalted butter
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2 (10.5-ounce) cans condensed cream of chicken soup
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2 cups low-sodium chicken broth
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12 ounces wide egg noodles (dry)
Ingredient Notes
Boneless, skinless chicken breasts: Use boneless, skinless chicken breasts. They shred easily after slow cooking. Chicken thighs can be substituted for a juicier result.
Unsalted butter: A whole stick of butter adds richness and flavor. Unsalted butter allows you to control the salt level. Do not substitute margarine.
Condensed cream of chicken soup: Use the standard 10.5-ounce cans. Do not add water. The condensed soup is meant to be used as is. Cream of mushroom or cream of celery soup can be substituted.
Low-sodium chicken broth: Low-sodium broth is preferred. The cream of chicken soup already contains salt. Low-sodium broth gives you more control. Regular broth can be used but may make the dish saltier.
Wide egg noodles: Use wide, ribbon-style egg noodles. They hold their shape during cooking and have enough surface area to catch the creamy sauce. Do not cook them before adding to the slow cooker.
Step-by-Step Instructions
Step 1: Place the Chicken in the Slow Cooker
Place the raw chicken breasts in an even layer on the bottom of a 6-quart slow cooker.
Step 2: Add the Soup and Broth
Pour the condensed cream of chicken soup over the chicken, spreading it gently with a spoon so most of the chicken is covered. Pour the chicken broth around and over the soup-covered chicken to help thin the sauce as it cooks.
Step 3: Add the Butter
Unwrap the stick of butter and place it whole directly on top of the raw chicken breasts and soup mixture in the center of the slow cooker.
Step 4: Slow Cook
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours. The chicken is ready when it is very tender and shreds easily with a fork.
Step 5: Shred the Chicken
About 30 minutes before you want to eat, remove the chicken breasts to a cutting board. Shred them with two forks into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the buttery sauce so everything is well combined.
Step 6: Add the Noodles
Add the dry egg noodles directly into the slow cooker, stirring to submerge them in the sauce as much as possible. If the noodles are not mostly covered, add a splash of extra broth or water, 1/4 cup at a time.
Step 7: Cook the Noodles
Cover again and cook on HIGH for 20 to 30 minutes. Stir once halfway through. The noodles are ready when they are tender but not mushy.
Step 8: Serve
Give everything a final stir. Taste and adjust with a pinch of salt and pepper if needed. Let the chicken and noodles sit for 5 minutes to thicken slightly, then serve warm.
How to Serve Chicken and Noodles
This creamy, buttery dish is delicious on its own, but a few simple sides can round it out.
With a Green Salad: A simple salad with a tangy vinaigrette cuts through the richness.
With Crusty Bread: A loaf of crusty bread is perfect for sopping up the sauce.
With Roasted Vegetables: Roasted green beans, carrots, or broccoli add color and balance.
With Fresh Herbs: Sprinkle with fresh parsley or chives.
With a Squeeze of Lemon: A squeeze of fresh lemon brightens the flavors.
Variations & Tips
Make It With Chicken Thighs: Use boneless, skinless chicken thighs instead of breasts.
Make It With Different Noodles: Use pappardelle, fettuccine, or rotini.
Make It With Mushrooms: Add 1 cup of sliced mushrooms with the soup.
Make It With Onion: Add 1 sliced onion to the slow cooker.
Make It With Garlic: Add 4 to 5 cloves of minced garlic.
Make It With Herbs: Add 1 teaspoon of dried thyme or parsley.
Make It With Cheese: Stir in 1/2 cup of shredded cheddar at the end.
Make It Gluten-Free: Use gluten-free cream of chicken soup and gluten-free noodles.
Make It in a Dutch Oven: Preheat oven to 325°F (163°C). Layer ingredients in a Dutch oven. Cover and bake for 1 1/2 to 2 hours. Add noodles during the last 30 minutes.
Pro Tips for Absolute Success
Do not stir at the beginning. The layers will settle and cook evenly without stirring.
Do not lift the lid during cooking. Each time you remove the lid, heat escapes and you add time.
Shred the chicken before adding the noodles. This ensures the noodles cook evenly.
Add the noodles at the end. They cook quickly and can become mushy if added too early.
Stir the noodles once or twice. This prevents them from sticking together.
Let the dish rest before serving. The 5 minute rest allows the sauce to thicken.
Frequently Asked Questions
Can I use frozen chicken?
Yes. Add 1 to 2 hours to the cook time on LOW. Do not thaw first.
Can I use bone-in chicken?
Yes. Bone-in chicken breasts or thighs can be used. Add 30 to 60 minutes to the cook time. Remove the bones before shredding.
Can I cook this on high instead of low?
Yes. Cook on HIGH for 2 1/2 to 3 hours before adding the noodles. Then cook on HIGH for 20 to 30 minutes more.
My noodles are mushy. What went wrong?
You overcooked them. Check at 20 minutes. The noodles should be just tender.
My sauce is too thin. What do I do?
Let the dish rest for 10 to 15 minutes. The sauce will thicken as it cools.
My sauce is too thick. What do I do?
Stir in warm chicken broth or milk, one tablespoon at a time.
Can I double this recipe?
Only if your slow cooker is at least 7 quarts. Do not fill more than two-thirds full.
Can I freeze the leftovers?
Yes. Place the cooled chicken and noodles in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.
Can I add vegetables to this dish?
Yes. Add carrots, celery, or mushrooms.
The Amish Kitchen Wisdom
Amish cooking is not about trends. It is about feeding a family well with what is available. It is about dishes that are simple, honest, and deeply satisfying.
This chicken and noodles embodies that wisdom. Chicken is affordable. Noodles are a pantry staple. Canned soup is convenient. Butter adds richness without fuss. Nothing is wasted. Everything is stretched.
Yet when you combine these humble ingredients in a slow cooker, they become something special. The chicken becomes tender. The noodles absorb the creamy sauce. The butter adds richness. The result is a dish that feels like comfort.
This is the kind of meal that shows up at potlucks and church suppers. The kind that people ask for the recipe. The kind that disappears before the dessert table opens.
Make this on a busy weeknight. Make it for a potluck. Make it because sometimes the simplest food is the best food.
Recipe Card
Prep Time: 10 minutes
Cook Time: 5–6 hours on LOW + 20–30 minutes on HIGH, or 2 1/2–3 hours on HIGH + 20–30 minutes on HIGH
Rest Time: 5 minutes
Total Time: Approximately 5.5 to 6.5 hours
Yield: 6 servings